Sheet Pan Blackened Chicken Thighs
Sheet Pan Blackened Chicken Thighs pair boldly seasoned chicken with roasted baby potatoes, green beans, and sweet corn for an easy one-pan dinner.
Servings: 6 servings
Equipment
- parchment paper foil, or silicone baking mat
Ingredients
- 1 pound baby potatoes any variety, washed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons blackened seasoning
- 1 package fresh green beans (12 ounces)
- 1 package frozen sweet corn kernels (10 ounces)
- 2 tablespoons fresh parsley
- 1 lemon sliced or cut into wedges
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper, foil, or a silicone mat.
- Add the potatoes to a mixing bowl with 1 tablespoon olive oil, salt, and black pepper. Mix until evenly coated.1 pound baby potatoes, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Arrange the potatoes on the prepared sheet pan and bake for 10 minutes.
- Move the potatoes to one half of the sheet pan. Place the chicken on the other half. Pat the chicken dry, then drizzle 1 tablespoon olive oil over the top. Rub the oil onto the chicken, then season evenly with the blackened seasoning.1½ pounds boneless skinless chicken thighs, 1 tablespoon olive oil, 2 tablespoons blackened seasoning
- Arrange the green beans and corn on the potato half of the sheet pan. Bake for an additional 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F.1 package fresh green beans, 1 package frozen sweet corn kernels
- Garnish with fresh parsley and serve with lemon slices or wedges.2 tablespoons fresh parsley, 1 lemon
Notes
🥡 Storage
- Store leftovers covered or in an airtight container in the refrigerator for up to 4 days.
♨️ Reheating
- Reheat leftovers until heated through.
- For the best texture, an oven or air fryer can help the potatoes and vegetables regain some of their roasted texture. The microwave works well when convenience is the priority.
❄️ Freezing
- The cooked chicken can be frozen, although the texture of the potatoes and vegetables may change after freezing and thawing.
- For the best overall texture, this meal is better enjoyed fresh or refrigerated.
💡 Tips for Best Results
- Pat the chicken dry before adding the olive oil and seasoning.
- Give the potatoes their full 10-minute head start, and cut them into similar-sized pieces so they cook evenly.
- Use an instant-read thermometer to confirm the chicken reaches at least 165°F.
🍳 Alternate Cooking Methods
I would stick with the oven for this particular recipe. The sheet pan method allows the potatoes, chicken, green beans, and corn to cook together as a complete meal.♻️ Leftovers
- Turn leftover chicken and vegetables into a quick lunch bowl.
- You can also slice the blackened chicken and add it to a salad or serve it with leftover rice.
📝 Notes
- Blackened seasoning blends vary considerably in salt and spice level. Taste or check the ingredients in your seasoning blend and adjust accordingly.
- Serve with cornbread, biscuits, dirty rice, coleslaw, or a side salad.
Nutrition
Calories: 240kcal | Carbohydrates: 15g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 656mg | Potassium: 630mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 26mg | Calcium: 26mg | Iron: 2mg
